METHOD

Add the thawed raspberries to a saucepan with 2 – 3 tablespoons of water and bring to a simmer. Mash the berries with a fork and stir in the caster sugar to taste. Leave to reduce for about 5 minutes, then remove from the heat to cool.

Line a medium-sized loaf tin with cling wrap or baking paper. Whip the cream to soft peaks with an electric beater and refrigerate until needed.

In an electric cake mixer, whip 30g icing sugar, 2 egg yolks and the honey until pale and doubled in volume.

Whip the egg white with an electric beater until just soft, before whipping in the remaining 15g of icing sugar until silky and soft peaks form.

Gently fold the egg whites and yolk mixture into the cream before folding through 200g of the mashed raspberries. Add a dash of pink or red food colouring if you like for colour. Pour into the loaf tin, leaving some space for the sponge cake layer. Freeze for 5 hours.

Add the remaining mashed raspberries to make an even, thin layer before topping with even, thick slices of sponge cake. Press down the sponge to secure when placing back in the freezer to set overnight.